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TLE – H.E.- Bread and
Pastry Production
Quarter 1-4 Module 4:
Perform Mensuration and Calculation
(Measure Dry and Liquid Ingredients)
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1-4 Module 4: Perform Mensuration and Calculation: Measure Dry &
Liquid Ingredients
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Aisa C. Ibero & Crislyn M. Salinog
Editors: Jesusa D. Paladar
Reviewers: Jesusa D. Paladar & & Jonathan L. Bayaton
Typesetters: Ivah Mae C. Estoconing & Rizabelle R. Tubio
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 1-4 Module 4:
PERFORM MENSURATION
AND CALCULATION
(Measure Dry and Liquid Ingredients)
 What I Need to Know

This module was designed and written with you in mind. It is here to
help you to master the Production of Bread and Pastry. Where the learner
demonstrates an understanding of the basic concepts, underlying theories
and principles in the production of various concoctions and extracts and
independently produces various concoction and extracts based on TESDA
Training Regulations.

The module is about:

Lesson 4: Proper measuring of ingredients

After going through this module, you are expected to:

1. Identify tools and ingredients used in measuring;
2. Describe techniques in measuring given ingredients in a recipe; and
3. Arrange the correct steps in measuring dry and liquid ingredients.

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 What I Know

Directions: Write the word or phrase being defined or described on your notebook.

_____1. This is packed when measuring; it follows the shape of the cup when

inverted.
_____2. This is used to measure liquid ingredients.

_____3. Use to level ingredients when measuring.

_____4. This is to be removed in brown sugar and to be rolled with rolling pin.
_____5. What not to do in a cup full of flour to avoid excess measurement.

_____6. This is how to fill the cup when measuring.

_____7. This is not to be done with the cup when measuring liquid ingredients.
_____8. This is used to level dry ingredients in the absence of the spatula.
_____9. It is the way of removing lumps in the baking powder or baking soda.

_____10. This step is not necessary in sugar unless it is lumpy.

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 Lesson
PERFORM MENSURATION
4 AND CALCULATION

Welcome to the Module “Performing Mensuration and Calculation”. This

module contains training materials and activities for you to complete. The unit of
competency “Perform Mensuration and Calculation” contains knowledge, skills and
attitudes required for Bread and Pastry Exploratory.
You are required to go through a series of learning activities in order to
complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets, Task Sheets and Activity Sheets. Follow these activities
on your own and answer the Self-Check at the end of each learning activity.

Notes to the Teacher

This contains helpful tips or strategies that will help you in
guiding the learners. The following are information that would
lead to the activities and assessment. Some activities may need
your own discretion upon checking, or you may use rubric of
provided. Please review the activities and answer keys, and
amend if necessary.

What’s In

Direction: Read and understand the questions below. Write your answers in your
notebook.

1. How do you measure dry and liquid ingredients?

__________________________________________________________________________________
__________________________________________________________________________________

2. Give at least three (3) tools used in measuring dry and liquid ingredients.
__________________________________________________________________________________
__________________________________________________________________________________

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 What’s New

Proper measuring is a crucial part of successful baking. Unlike cooking, where

you can often get away with eyeballing the amount of ingredients you put in the dish.
Baking is chemistry and requires precision. Add too much flour to cake batter and
the cake may come out tough and dry. Not enough flour and you risk ending up with
a badly structured cake that will collapse in the oven.

There are two main types of measuring cups—dry measuring cups and liquid
measuring cups—and it matters which one you use. Dry measuring cups are
designed to measure dry ingredients like flour, nuts, and berries, while liquid
measuring cups are designed to measure liquids like water, cooking oil, and yogurt.

Liquid measuring cups are usually glass or plastic with a handle. They allow
you to pour a liquid into the cup and bring it even with a measurement line without
spilling. Dry measuring cups, on the other hand, hold the exact amount of an
ingredient and should be leveled off with a flat edge.

Using the right type of measuring cup can determine the outcome of the recipe
you’re making. In baking, making improper measurements can completely throw off
a recipe. For example, when measuring flour, a dry measuring cup lets you portion
out the exact amount that you need.

What is It

MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

Materials:

1. Dry ingredients
Flour, granulated sugar, brown sugar, baking powder and soda

2. Liquid ingredients

Water, milk
3. Measuring tools

Graduated measuring cup, measuring spoons, weighing scale, individual

measuring cup
4. Others

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 Spatula, tray, sifter

A. Flour
1. Sift the flour.

2. Scoop to fill the measuring cup to overflow. Do

not shake.

3. Level off with spatula.

B. Sugar

White sugar
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until over flowing. Do not shake the cup.
3. Level off with the spatula.

Brown Sugar

1. Check if the sugar is lumpy before measuring.

roll out the lumps. Remove the dirt.

2. Scoop into the measuring cup and pack

compactly until it follows the shape when

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 inverted.

C. Powdered Food (baking powder and baking soda)

1. Remove the lumps in the powder by stirring.

2. Dip the measuring spoon into the powder

3. Level with spatula or back edge of the knife or right in the can opening.

C. Shortening
Solid fats

1. Fill the measuring cup/spoon with the shortening while pressing until it is full.

2. Level the fat with a straight of a knife or spatula

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Liquid fats

1. Pour oil in the glass measuring cup.

2. Check if it is filled up to the measuring mark. Do not lift the cup when
measuring.

D. Milk
Liquid Form

1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift

the cup.

Powdered milk

1. Remove lumps in milk by stirring.

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2. Scoop lightly to fill the measuring cup or spoon without shaking until it

overflows.

3. Use the spatula or the straight edge of the knife to level the measurement.

What’s More

Direction: Arrange the following steps in measuring a specific ingredient. Write 1 for
the first step, 2 for the second step, and so on under column C. Copy and answer
the table in your notebook.

Column Column B Column C

A Jumbled Steps Correct
Ingredient Order
Dip the measuring spoon into the powder
Baking Remove the lumps in the powder by stirring.
Soda Level with spatula or back edge of the knife or right in
the can opening.
Level off with spatula.
Flour Sift the flour.
Scoop to fill the measuring cup to overflow. Do not
shake.
Remove lumps in milk by stirring
Powdered Use the spatula or the straight edge of the knife to
milk level the measurement.
Scoop lightly to fill the measuring cup or spoon
without shaking until it overflows.
Pour oil in the glass measuring cup
Oil Check if it is filled up to the measuring mark. Do not
lift the cup when measuring.

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 What I Have Learned

1. Accurate measuring of both dry and liquid ingredients is essential for success in
baking.
2. There are two main types of measuring cups—dry measuring cups and liquid
measuring cups.
3. Flour, baking powder, baking soda, granulated sugar are considered dry
ingredients while oil, water, and milk are liquid ingredients.
4. The common tools used in measuring dry and liquid ingredients are dry measuring
cup, liquid measuring cup, and measuring spoons.
5. Other tools that may use in measuring dry and liquid ingredients are spatula for
leveling off ingredients, sifter, and tray.
6. Sifting is necessary before measuring the ingredients.

What I Can Do

Direction: Describe the correct measuring technique for each ingredient listed
below. Do this in your notebook.
1. Flour
__________________________________________________________________________________
__________________________________________________________________________________
2. White sugar
__________________________________________________________________________________
__________________________________________________________________________________
3. Baking soda
__________________________________________________________________________________
__________________________________________________________________________________
4. Oil
__________________________________________________________________________________
__________________________________________________________________________________

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 Rubric

Excellent Very Good Fair Poor

4
3 2 1

Describes Student describes Student describes Student attempts to Student does not
technique in detail the in detail the describe technique use any descriptive
technique and technique and in some detail but language to indicate
identifies the omits identifying does not identify the what the technique
tools. the tools. tools. is.

Order of All steps are in Most steps are in Only some steps are Steps are not listed
Steps order and clearly order and in order and in order; only some
explained explained explained explanations are
evident

Inclusion of A complete list of Most of the Only some of the Only very few of the
Materials required required required required
materials/ingredi materials/ingredie materials/ingredient materials/ingredient
ents nts s s
is provided. are listed. are listed. are listed.

Assessment

True or False
Direction: Write True if the statement is correct and False if it is incorrect. Write
your answers in your notebook.

1. Stir powdered milk to remove the lumps.

2. Lift the cup when measuring liquid fats.

3. In measuring flour, shake the cup to get accurate measurement.

4. Level off ingredients using spatula.

5. Pour milk into the glass measuring cup up to the measuring mark. Do not lift
the cup.

6. Accurate measurement of dry and liquid ingredients is essential for the success
of baking.

7. The first step in measuring shortening is to fill the measuring cup/spoon with
the shortening while pressing it until it is full.

8. In measuring powdered milk, scoop lightly to fill the measuring cup/spoon and
shake until it overflows.

9. Flour and sugar are dry ingredients.

10. Sift first before measuring.

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 Additional Activities

Direction: Read each item carefully and answer the following questions. Copy and
answer on your notebook.

Name 3 tools used in List 3 ingredients you List 3 ingredients you

measuring ingredients would measure using dry would measure using
measuring cup liquid measuring cup

1. 1. 1.
2. 2. 2.
3. 3. 3.

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 12
Rojo, Cruz, and Duran Home Economics III pp. 84 -85
Module Bread and Pastry Production Grade 7 and Grade 8, pages. 06-17
Kto12 Basic Education Curriculum Technology and Livelihood Education Learning
References
Additional Activity
Graduated Flour Water
meauring cup Granulated sugar Milk
Measuring spoons Brown sugar oil
Weighing scale Baking soda
What’s More
Individual Baking powder
measuring cup A. Baking soda
2
1
What I Know 3
1. Brown sugar
2. Glass or liquid B. Flour
Assessment 3
measuring cup
3. Spatula 1. True 1
4. Lumps 2. False 2
5. Tap or shake 3. False
6. Overflowing 4. True C. Powdered milk
7. Lift the cup 5. True 1
8. Straight edge or 6. True 3
back edge of the 7. True 2
knife 8. False
9. Stirring 9. True D. Oil
10. Sifting 10. True 1
2
Answer Key
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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